Description
A dish frying fresh yuba (Doupi) and multiple mushrooms in sesame oil/ginger, boiling in soup, and adding glass noodles. Fresh yuba absorbs soup, gaining a 'gooey meat'-like texture.
Restaurants serving Mushroom and Yuba Glass Noodle Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Fresh yuba(Sheng Doubao)
- Various mushrooms
- Ginger
- Sesame oil
- Salt
- Soy sauce
Instructions
- [Authentic Recipe]
- Cut fresh yuba (unfried Sheng Doubao) bite-sized.
- Separate preferred mushrooms (shimeji, enoki, shiitake).
- Heat sesame oil in a pot, slow-fry shredded ginger and mushrooms to draw umami.
- Pour water, boil, add fresh yuba.
- Season with salt, white pepper, a little soy sauce.
- Toss in rehydrated Dongfen, boil 1-
- mins to absorb soup, scatter scallions to finish.
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and ginger freshness
Substitutes at Japanese supermarkets
Atsuage or Aburaage (but fat increases)
Pairing
Taiwanese cold dishes(Liangban Cai)、Oolong tea
Trivia
[For Health Conscious] A bowl packed with Taiwan Su Shi (vegetarian) wisdom. Zero animal meat/dashi, yet mushroom umami, sesame oil savoriness, and fresh yuba volume provide surprising satisfaction. The ultimate diet glass noodle soup thoroughly suppressing calories/fat while supplying soy protein.
Eating tips & etiquette
[Unique Eating] Drizzle a few drops of Taiwan black vinegar (Wu Cu), tightening the soup flavor to eat as 'Suanla Tang style fresh yuba noodles'!
Allergen
Soy, Wheat (from soy sauce), Sesame